What on earth to do with Brussels sprouts

Utterly butterly
For perfect sprouts crisscross the ends – about 1cm deep. Or fully halve or quarter them – this makes cooking faster, eating easier and avoids overcooked syndrome (bleugh). Steam or gently boil for 3-4 mins. Then toss with butter and season.

Bravely flavoury
Nothing too fancy, of course, but by adding some toasted hazelnuts and nutmeg, ginger and orange zest, or earthy cumin - and butter to your sprouts make them oh, so nice!

Shreddies
Shred your sprouts (i.e. cut them into thin, say ½-1cm slices). Pan fry little snips of lardons or bacon. Add a dot of butter, your shredded sprouts and some roughly chopped chestnuts. Season and enjoy. You can also toss shredded sprouts in to a stir-fry.

Soooooup
Quarter your sprouts and pop them into a simmering pot of stock, along with diced potatoes, carrots, parsnips and any other winter veg that takes your fancy (or finds its way into your box). Add freshly grated ginger, a splash of soy sauce and finish with fresh basil leaves for an Asian twist, or go Italian with Parmesan and croutons.